Friday, July 24, 2009

Shell on Shrimp

Shrimp are great, but with the shell on they really take on a great flavor. The shells are full of flavor and should be saved if not used. They can be used to make a simple shrimp stock, which is great in soups or rice dishes.

By leaving the shell on the shrimp also stay nice and moist, trapping some of the moisture inside the meat.

Toss shrimp with a little oil and salt and pepper.
They can be grilled or tossed in a hot pan.
Let rest a few minutes to brown a bit. One nice part about the shell-on shrimp is that you can let them burn a bit and it does not ruin the inside.

After they have cooked several minutes a side and are nicely cooked through you can toss with sauce.

I used a jerk inspired one with cilanto, cumin, chili powder, garlic, mango chili vinegar, salt and pepper and EVOO.

I served with some rice and topped with the mango salsa.

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